Throwing out the rule book.

Made from leaves that have not been oxidized.

Postby Wesli » Jan 21st, '08, 23:35

Cold-brewed sencha. I make it all the time.

You say you had your rulebook, and this shattered it? Au contrare, cold brewing has an entire rulebook of its own.

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Postby Sydney » Jan 22nd, '08, 01:06

Perhaps it's useful to think more in terms of a recipe book than a rule book.

If one can create ABC conditions for XYZ ingredients to infuse, certain results may be expected.

But new ideas and approaches can certainly yield interesting new results!

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Postby Chip » Jan 22nd, '08, 02:46

One of the funnest things about tea...is its preparation. Most of us have our own personal tea ceremonies, and I most certainly do also.

But the most fun thing for me about tea preparation is learning how to brew a new tea or a familiar tea even better. I think we all follow this mantra at least to a degree.

Tea is so awsome in every respect including our fascination with preparation.

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Postby Proinsias » Jan 22nd, '08, 07:31

It took courage for me to chuck boiling hot water on some top grade liu an gua pian - I didn't waste the tea and am now much braver in pushing chinese greens to their limit temp wise, often with great results. Similarly some pu-erh can benefit from far lower temps than the 100c usually quoted.

Live and learn etc........ just remember you're not always right - A year ago I would have dismmissed someone who prepared green tea with almost boiling water.

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Postby joelbct » Jan 22nd, '08, 09:32

First Rule of TeaChat?

Never talk about TeaChat....

Second Rule of TeaChat?

There are no rules of TeaChat!!

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Postby Mary R » Jan 22nd, '08, 09:51

...it's like deja vu all over again...

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Postby forkyfork » Jan 22nd, '08, 10:48

Probably a dumb question, but how does one go about cold-brewing sencha? It sounds interesting, since I tend to like my drinks cold.

Can I use it with any sencha? Any other green teas? How cold does the water have to be? How long do you steep it.

I want to know more!

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Postby Chip » Jan 22nd, '08, 11:28

Hi Forky,
Here is one method for cold brewing, there are others. Cold brewing does give it a different taste.

Cold Brewing Sencha

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Postby scruffmcgruff » Jan 22nd, '08, 13:45

Mary R wrote:...it's like deja vu all over again...


Hahaha, nice Mary. :)

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Postby forkyfork » Jan 22nd, '08, 14:52

Chip wrote:Hi Forky,
Here is one method for cold brewing, there are others. Cold brewing does give it a different taste.

Cold Brewing Sencha


Thanks for the link.

One thing I'm not clear on, though, is how cold the water has to be. Are we talking.. like 40 degree water.. or like .. 65 degree water? Or am I missing the point?

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Postby Chip » Jan 22nd, '08, 15:58

To be honest, vendors tell you all different things regarding this as well as brew time.

Some say put it right into the fridge for an hour, others say overnight. Others say to pour ice water over it and it is ready in 10 minutes.

I like it hot sencha generally, but I would like to play around with this over the summer.

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Postby Space Samurai » Jan 22nd, '08, 17:48


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